Creamy Reuben Soup Recipe
Creamy Reuben Soup is a warm, comforting dish full of flavor. It has all the taste of a classic Reuben sandwich in a creamy, hearty soup.
Ingredients
- 1 tablespoon butter
- 1 small onion chopped
- 2 cloves garlic minced
- 3 cups chicken or beef broth
- 1 cup shredded Swiss cheese
- 1 cup heavy cream
- 2 cups cooked corned beef chopped
- 1 cup sauerkraut drained
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Salt and pepper to taste
- Rye bread croutons for garnish optional
Instructions
Melt butter
- In a large soup pot, melt butter over medium heat until it is bubbly and fragrant.
Cook onions and garlic
- Add chopped onions and minced garlic. Cook for 3–4 minutes until onions are soft and translucent.
Add broth
- Pour in chicken or beef broth. Stir well and bring to a gentle simmer for 5 minutes.
Add corned beef
- Add chopped corned beef to the pot. Stir to mix it evenly into the broth.
Add sauerkraut
- Stir in drained sauerkraut. Let it cook for 5 minutes to soften and release flavor.
Add cream and cheese
- Pour in heavy cream and add Swiss cheese gradually. Stir constantly until cheese melts completely.
Season the soup
- Add Dijon mustard, paprika, salt and pepper. Taste and adjust seasoning as needed.
Simmer gently
- Reduce heat to low. Let the soup simmer for 10 minutes to blend all flavors together.
Serve hot
- Ladle the soup into bowls. Top with rye bread croutons if desired. Serve immediately while warm.
Notes
- Use good quality corned beef for the best flavor.
- Drain sauerkraut well to avoid watery soup.
- Stir cheese slowly into hot liquid to prevent clumping.
- Taste before serving and adjust salt and pepper carefully.
- Add extra mustard for more tangy flavor if you like.